The flow behaviours of steam jet-cooked buckwheat flour suspensions were evaluated and samples were covered with a thin layer of mineral oil to prevent dehydration during rheological testing, they continued.

Mühlenchemie, ECME Gluten Plus, which is supplied to bakers globally in powder form, improves the rheological and baking properties, does not interfere with standard flour treatment or bread improvers and saves 40 per cent on the price of added wheat gluten.